Thursday, 18 December 2014

MATAR PANEER


Mattar paneer is a north Indian vegetarian  dish consisting of peas and  cheese in a tomatogravy, spiced with garam masala. It is often served with rice and an Indian type of bread.
 

Preparation time: 10 minutes 
Cooking time: 30 minutes 
Serves 4-6



INGREDIENTS:

 
1-2 green chilli
1 tsp of grated ginger 
1 tsp of red chilli powder 
2 tsp of coriander powder 
1/2 tsp of turmeric powder 
1tsp-cumin seed
1.5 cups of chopped, ripe tomatoes 
1/2 cup of cashew nuts, soaked in water for 30 mins 
1 heaping tsp of canned tomato paste 
3/4 cup of fresh or frozen shelled green peas 
1.5 cups of cubed paneer 
1 pinch of kasuri methi (dried fenugreek leaves) 
1 tsp of garam masala
1 tbsp of cream 

1/4 cup of chopped coriander leaves (cilantro), for garnish 
2 tbsp of oil 


 
METHOD

 
Heat oil in a pan ,put the cumin seed, hing and turmericpowder then add coriander powder.. sauté again for a minuits. add tometo, ginger paste ,green chilli paste and sauté for minuites. grind the soaked cashew nuts with some water. to a smooth paste. Fry sauté for 5 min. Saute the paneer cubes in some oil until all sides are light golden brown. Drain and set aside.addpeas and fried cheese in mixture .  Add about 1.5 cups water and bring to a boil. Let it simmer for 5-6 mins or until the peas is cooked. You can add more water if the gravy is too thick. Add the kasuri methi, cream, required amount of salt, and garam masala. Mix well.add cream for delicious taste Steaming hot Matar Paneer is ready! 
HAPPY COOKIN
by
zebaTasnim



Tuesday, 16 December 2014

SPICY AND CRUNCHY OMELETTE



Eggs are widely used in many types of dishes, both sweet and savory, including many baked goods.
Some of the most common preparation methods include scrambled, fried, hard-boiled, soft-boiled,
and omelettes .kids like omelette very much……..


Ingredients-
2 eggs, (beaten),1 onion chopped,1/2tsp chopped ginger,1-2 freshly chopped green chilli, few
coriander leaves,1 firm tomatoes chopped,1 small potato chopped,20mg-20mg-boi corn,boiled
peas, Cheddar cheese20mg, fresh cream 1tbs,2tsp-oil,(veg oil)….. salt and black pepper.
Ø Add the chopped ingrediens and salt ,pepper
Ø Add all things except oil. Beat the egg properly. Mix well and lastly add fresh cream.
Ø Heat the oil in non stick pan,
Ø Pour the beaten egg mix er andreduce the heat.
Ø Cover and cook until the bottom layer is brown/turn the omelette and sprinkle with cheese.

Ø Place under the hot grill and cook until the egg sets and the cheese has melted.

Ø Garnish the coriander and serve with salad for a light lunch. Or breakfast.



Hydrabadi Chicken Biryani

Hydrabadi Chicken Biryani
 This dish,hydrabadi chiken biryani,is mainly prepared for important 

  occasions, and  it is truly  fit for royality. Every cook in India   has a subtle 


   variation which is kept a closely guarded secret……………..
Ingredients:
·        400 gms whole chicken
·        2 cups basmati rice
·        4 onions sliced
·        2 cups fresh yogurt
·        2 tbsp ginger-garlic paste
·        5-6 green chillies chopped
·        1 tsp red chilli powder
·        1/2 tsp turmeric powder
·        2 tsp coriander powder
·        1 tsp green cardamom powder
·        1/2 tsp garam masala powder
·        1/2 fresh lemon juice
·        A pinch of saffron
·        2 tbsp milk
·        1 cup fresh coriander leaves chopped
·        2 tbsp fresh mint leaves chopped
·        4 tbsp ghee
·        Vegetable oil
·        Salt to taste
Whole garam masala:
·        1 bay leaf
·        1 black cardamom
·        2-3 peppercorns
·        1/2 inch cinnamon stick
·        1/2 tsp carom seeds
·        2-3 cloves
·        1 dried red chilli
How to make Hyderabadi Chicken Biryani:
    In a big bowl, cut the pieces of chicken in big chunks, wash and clean thoroughly.

.    Combine yogurt, the ground masala paste, salt, red chilli powder, turmeric powder, coriander 

powder, garam masala and lemon juice.


.    Mix well. Add the pieces of chicken, also add 2 tsp oil.

.    Keep this marinated chicken aside for about 2-3 hours.

.    Heat sufficient oil in a pan, deep fry the onion and take out immediately after it turns into golden 

brown in color. Keep aside to cool.


    In a blender combine half of the fried onion, green    chillies, ginger, garlic, mint leaves and coriander 
    leaves.
.   Blend to make a smooth paste    soak  the saffron     in the milk and keep aside, as it will be used later

.    Wash the rice thoroughly in water, soak for about      10 minutes.    Boil the rice in plenty amount of 



     water, add salt and whole garam masala.    When      the rice are 3/4th done then drain water  and


   keep in the sieve.   Remove out the whole garam masala ingredients, as they were just for flavoring 


rice, which is quite done.   Heat the pan or kadhai, melt 2 tbsp of ghee.    Now 
cover the chicken with the layer of rice. Sprinkle some fried onions, cardamom powder, chopped coriander and saffron. add the remaining ghee  Cover the pan with 

       tight lid

  
  Leave to cook for about 20-22 minutes on low        flame.    Check twice in                  between 

        Check the tenderness of chicken, if it is cooked    fully, then turn off the      gas.
       garnish with nuts mixture and serve with raita.


.
HAPPY COOKING.
ZEBA TASNIM
AL-JUBAIL






Paneer Kadahi

Paneer kadahi
Recipe Servings
:
4
Recipe Cook Time
:
30 Minutes
..................................................................
Cottage cheese (paneer) pieces cooked in thick gravy retaining the aroma of varied spices
  





Ingredients
2 cups cubed (500 gm)paneer (cottage cheese)
2 onion medium sizes
1 capsicum,1 onion and 1 tometo  in square peices

3-4 green chillies-slit a little

1 tsp ginger paste 
2 ripe tometoes



1/4 cup oil (clarified butter)

2 tsp cumin seeds

2 bay leaves

1/2 tsp turmeric

1 Tbsp salt

1/2 tsp garam masala

1/2 tsp powdered red pepper

1 Tbsp powdered coriander
1/2tsp-cumin powder
1tsb kasuri methi
1tbs-fresh cream
      1Tbsp chopped coriander leaves - for garnish

Method

Heat the oil and add the cumin seeds and the bay leaves.

When the seeds begin to splutter, add the onion ,then add ginger and garlic paste. Saute till a light brown. 

Add the tometo puree, turmeric, salt, coriander powder, cumin powder,, red
pepper and the garam masala powder, and stir-fry till the fat separates. Add
kasuri methi, rough chopped capsicum,tometo, onion, then

Add the paneer and the green chillies and saute over high heat till the paneer
is well mixed with the masalas.cover the lid and after five min you

Serve the kadhai paneer hot, garnished with the  cream , ginger,and coriander
leaves.




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